Buy Australian Magazine October 2021 Issue by cwgmedia

O C TO B E R / N OV E M B E R 2 0 2 1

MAKE EVERY DAY AUSTRALIA DAY

a s n t i e ona S

TO READ

in g

MAKE EVERY DAY AUSTRALIA DAY

FREE

FRESH CHICKEN PESTO PASTA - pg 42

CAN'T BEAT THE BEET

more info pg 10

TUCKERBOX CHALLENGE

CONTENTS 4 NEW PRODUCTS

more info pg 28

10 IN SEASON - CAN'T BEAT THE BEET 14 CAMEL MILK A GROWING INDUSTRY 18 GET THE MOT OUT OF WORKING FROM HOME

GET THE MOST OUT OF WORKING FROM HOME

28 TUCKER BOX 34 BUYING BACK THE FARMS 36 PRIVATE LABELS 38 ASTHMA ACTON PLAN 41 RECIPES 59 VEGETARIAN MONTH

more info pg 18

67 AUSSIE PETS

Buy Australian eMagazine promotes products made in Australia. While the products showcased may be produced in Australia they may be foreign owned. For more information on the product guidelines please go to the About Us page https://buyausmag.com.au/about-us-3/ The products showcased may include a small percentage of imported product. Buy Australia has been a leading voice for the promotion of products made in Australia for over 17 years. If you are keen to be part of this publication, please contact us on:

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more info pg 36

Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.

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W HAT ’S N EW ON YOUR S U PE RMARKET SHELF ?

Arnott's gluten free biscuits Arnott’s has introduced a new range of gluten Free biscuits that don’t compromise on taste and quality. Our all-star lineup includes gluten free versions of our iconic Scotch Finger, Tiny Teddy, and Choc Ripple biscuits.

Aussie classic's now in a 1 litre tub. If you love the Aussie classic ice cream’s Golden Gaytime, Paddle Pop and Bubble O'Bill you can now get them in a 1 litre tub.

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Announcing the launch of Yumi’s Choice In today’s rapidly changing world, consumers are increasingly looking for ways to eat more healthily and incorporate more vegetables into their diets. But at the same time, they want to treat themselves and indulge in delicious food. Yumi’s new Premium dips range, Yumi’s Choice, allows them to meet both of these needs in a single product! Yumi’s Choice is a delicious range of premium dips with tantalising flavour combinations, all made from real wholesome vegetables, seeds and nuts. As with all Yumi’s products, everyone can enjoy these, as they are all proudly gluten and dairy free. Available in four delicious flavours from the classic to exotic, all flavours are perfectly blended, and a celebration of Yumi’s expertise in making good wholesome food taste great!

Proudly Auss owned for ov

Copha

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100% Australian Pure Honey B honey is 100% Australian pure honey, sourced directly from Aussie beehives to deliver a great tasting, quality honey. B honey is proudly Australian-owned. B Honey has distinctive flavours, colours and aromas. Featuring Gum honey from bees who have foraged freely near flowering Red Gum trees and our Yellow Gum honey from bees who have foraged freely near flowering Yellow Gum trees. Explore the range here: https://purplehiveproject.com.au

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Kickstart your day with Melrose new MCT Rapidly absorbed providing a boost of energy for your body and mind. Now available at Coles in the Health Food Isle.

n o s a e s In

CAN'T BEAT THE BEET

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IN SEASON

BEETROOT IS ONE OF THOSE FOODS THAT MAKES ANYTHING BETTER, SANGERS, HAMBURGERS, SALADS, THEIR COLOUR AND UNIQUE FLAVOUR CAN HELP TRANSFORM A PRETTY STAND MEAL INTO SOMETHING A LITTLE MORE SPECTACULAR.

Did you know that Beetroot is part of the Spinach family, seems like an odd pairing but the leaf and the root of both vegetables were once eaten, these days it’s spinach for the leaf and beetroot for the root, I have never been to any eatery where the spinach root is offered or the beetroot leaf, both are apparently very bitter. If you are feeling a bit on the wild side and want to try the beetroot leaf, they recommend giving the leaves a good saute in the pan, add some butter, garlic or other goodies and you will get a great flavour combination with a texture similar to sauted Spinach. »

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BEETROOT

Yes, you can cook beetroot, you can boil it, they do take a while, around 45 minutes to soften but when done they are delicious and soft and still juicy to bite into, and as cooking beetroot is not common a real eye popper at a dinner party. You can roast a beet, just think of it like a super hard potato, wrap it in foil and stick it in the oven, it will take a while 45 mins, possibly more. Don’t really recommend putting an un-wrapped beet in the oven as it can get a bit over browned or char due to the length of cooking time required, while a little browning for potato, pumpkin, carrots, sprouts and other hearty vege’s is delicious, a charred beet may not be the best.

Beetroot is as you would expect good for you, a fantastic source of Fibre, Folate, Potassium, Iron and vitamin C. The most commonly reported health benefit in eating beetroot is it’s apparent ability to help reduce blood pressure. Pickled beetroot is also delicious, the root is high in sugar so tastes great after the pickeling process. Beetroot juice, don’t knock till you have tried it. Many people who believe in that beetroot lowers blood pressure drink beet juice over orange juice, perhaps an acquired taste?, I say this because although you can buy beetroot juice it’s not widley available, so I presume demand is not high.

FUN FACTS Well apparent facts we found on Google • I n the 18th century Women would use beetroot juice to dye their hair. • Beetroot was originally used by the Greeks for medicinal purposes only, it was the Romans who started using it as an everyday food. • Beets are used in the manufacture of some wines, not for flavour but to enrich colour.

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AUSTRALIAN CAMEL MILK INDUSTRY IS GROWING RAPIDLY PAG E 1 4

CONSUMER NEWS

AUSTRALIANS SHARE THE CONTINENT WITH THE WORLD’S BIGGEST FERAL CAMEL POPULATION

The first camels were brought to Australia from India and Afghanistan as they were a great mode of desert transport, eventually being released into the wild after motorized transport arrived to take over their duties. While the consumption of camel milk is relatively new in Australia it has been used for centuries by nomads who use it for sustenance in the deserts. Today camel milk is seeing a growth in popularity among the health-conscious as a dairy alternative with added benefits. And it could be a solution to Australia’s feral camel population, it is estimated that about 1 million roam free in Australia’s and are destined to double again after every 8-10 years. Australians as wild camels are among the only animals in the world that can be domesticated, released into the wild again and then re-domesticated. Many believe this is a fantastic opportunity to tap into what has until now been an underutilised natural recourse which could not only be great for the Australian market but a great export. Nutritionally, camel milk is extremely different to any other milk out there on the market. Compared to traditional dairy, it’s low in fat, low in lactose, and higher in minerals such as calcium, potassium, magnesium, as well as iron and lactoferrin. While similar in colour and texture to cow’s milk it has it has its own unique milky flavour. The Food and Agriculture Organisation of the United Nations (FAO) said in 2006 that drinking camel milk is ideal for those suffering from food allergies and intolerances. Camel milk is known for its anti-inflammatory, strong protective proteins, anti-microbial and nutritious value and early research shows that it reduces the amount of insulin needed for people with diabetes. Camel milk can also be a great alternative dairy option because of its low levels of lactose that makes it easier for the body to break it down. Camel Milk is also used in the production of body care products as it has ingredients that can assists with the promotion of healthy skin and »

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CONSUMER NEWS

inhibits the appearance of wrinkles and fine lines whilst boosting collagen production to assist with improved skin elasticity. Ethical camel milk production means managing an animal very carefully, this care results in the slow production process. Only happy camels will provide milk as they have a physical let down to release it, like a human. If she isn’t happy or settled, she won’t let the milk down. A camel will produce around four litres of milk per day, compared to a Jersey cow that produces around 20-40 litres, resulting in an average price of $17-$20 per litre. There are at least 8 camel farms in Australia producing drinking milk and a range of other products such as soap, chocolates, feta and skin care creams. Camel’s milk contains about a third less lactose than cow’s milk and camel’s milk and human milk are very similar, and are identical in protein size, structure, and digestibility. Animal-loving consumers also like the way the farm’s animals are treated. RICH IN NUTRIENTS Camel milk has a similar nutritional composition to whole cow’s milk but provides less saturated fat, more unsaturated fat, and higher amounts of several vitamins and minerals. HEALTH BENEFITS May be a better choice for people with lactose intolerance or cow’s milk allergy. Plus, it may have antidiarrheal properties. May lower blood sugar and improve insulin sensitivity, especially in people with type 1 and type 2 diabetes. Contains lactoferrin, immunoglobulins, and camel whey protein, which may be responsible for its ability to fight organisms and boost immunity. May aid certain behavioural and neurodevelopmental conditions, such as autism, as well as neurodegenerative illnesses like Parkinson’s and Alzheimer’s, but evidence is limited. Can replace other types of milk in most cases.

• • • • •

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THE CAMEL MILK CO AUSTRALIA A LABOR OF LOVE Megan and Chris Williams established the forerunner to Camel Milk Co on a Victorian to dairy farm in 2014. Megan says “having been brought up working on a Dairy farm, and then falling in love with Camels, it seemed like a perfect match for us to start up a Camel Milk Dairy….:" It started with the arrival of just three camels on their newly purchased 107 acre block in Northern Victoria. These few camels not only taught Megan and Chris about the boundaries of a camel and a love of the magnificent animals. With this knowledge they designed and built Victoria's first licenced Camel Dairy. By early 2015 Megan and Chris had truly pioneered the way - sustainably farming the land and milking their camels alongside their babies. As the demand for fresh camel milk grew so did the farm with the regular purchases of wild camels to produce the milk. By the end of 2016, Megan and Chris had tripled their staff and moved to a 480 acre farm where they built a new automatic 5 aside double up walk through Camel Dairy which still allowed mother and baby to be together. All milk is pasteurised on farm and is distributed throughout Australia and selected countries around the world. This high demand and global interest led Chris and Megan to rename the business to The Camel Milk Co Australia as the benefits of camel milk become more and more recognised within Australia and around the world. In addition to fresh Camel Milk, they have Camel Milk soaps, lip balms, body butters, liquid soaps and powdered milk.

CONSUMER NEWS

GET THE MOST OUT OF WORKING FROM HOME IF YOU ARE CURRENTLY WORKING FROM HOME?

It’s easy to start poor eating habits and feel lethargic due to lack of human contact and the stimulation provided by a busy work place. HERE ARE A FEW TIPS TO HELP YOU STAY HEALTHY AND MOTIVATED. PAG E 1 8

TIP ONE SET UP A PLEASANT WORK SPACE. Space, light and nature. These are three things than can help create a positive work space. Don’t be crammed in a corner with no windows or nature, find a location that has all three elements. If you can't see nature you may wish to bring in a small pot plant or wall art that shows something natural.

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TIP TWO EAT WELL. Healthy eating should be fun, and non-restrictive. There’s no one diet to help you achieve your health goals. Every individual is different. That is why our nutrition experts recommend eating a variety of foods from all five food groups to make eating well flexible and enjoyable for all. Start your day with a balanced breakfast. Try to tick off wholegrains, some milk, yoghurt or cheese, and a fruit or vegetable. Breakfast is the starting point for your day and a great opportunity to refuel your energy (glycogen) stores. It also kick starts our metabolism and is a great opportunity to fit in some key nutrients, fibre and calcium. Our favourite breakfast recipes include warming porridge with stewed pears or berries and a dollop of Greek yoghurt, gooey boiled eggs on toast with a side of avocado or yummy grilled cheese on multigrain toast with tomato slices. PAG E 2 0

H E A LT H Y E AT I N G

TIP THREE DRINK WATER. Don’t forget about water! As well as the five food groups, you should aim to drink plenty of water throughout the day – 8 glasses plus more if you exercise or drink coffee. Water can help digestion, carries nutrients and oxygen around the body and can help keep your skin, mouth, nose and lungs from drying out. It’s also a good idea to swap foods high in added fats, sugar and salt with yummy home cooked alternatives to help you concentrate and stay energised for longer.

Here are our favourite easy swaps: wap potato chips for • Shomemade pita chips or

popcorn. Swap cakes and biscuits for fruit toast, pikelets or wholemeal fruit muffins. Swap chocolate for fruit and dates. Swap cream in cooking for natural Greek yoghurt. »

• • •

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H E A LT H Y E AT I N G

TIP FOUR TAKE BREAKS. Make time for regular breaks during your work or school day at home to avoid snacking aimlessly or going long stretches without food. aking sure you set time in your schedule for M healthy snacks is a great way to prevent your blood sugar from dropping too low, as this can result in poor concentration and brain fog. Try a handful of almonds, crunchy veg sticks, a fruit smoothie with low fat milk, or wholegrain crackers with tomato and a thin spread of low-fat cream cheese. »

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Conditions apply, see weetbix.com.au/brekkie-prize-bowl-terms (Website). AU residents 13+ only. Starts 12.01am AEST 6/9/21 and ends 11.59pm AEDST 13/12/21 (Promotional Period). Purchase a specially marked Weet-Bix cereal box (Pack) (subject to availability). There is 1 unique code in a 575g Pack and 3 unique codes in a 1.12kg or 1.2kg Pack. During the Promotional Period, scan the QR code to download the app, enter the unique code(s) from the Pack and successfully play the app game to find out if you are an instant winner. Winners published at https://weetbix.com.au/winners/ on 20/12/21. Keep Packs, receipts and unique codes to redeem a prize. Prizes include Rebel Sport e-gift cards (100 x $100, 250 x $50 and 500 x $20) and Weet-bix branded cricket gear. Total prize pool AU $101,500. NSW Authority No TP 00-554 SA Permit No T21/863 ACT Permit No TP 21/00947.

H E A LT H Y E AT I N G

TIP FIVE EAT VEGETABLES. Finally, for dinner, aim to make half the meal vegetables, with some lean meat (or vegetarian alternative) and some grain foods like rice, pasta, or quinoa. Instead of following strict diets, an easy and adaptable way to prepare dinner is to use your plate as a guide. Fill half the plate with vegetables – this could include a plate of roast veg, a fresh salad, or some steamed greens. Next, fill a quarter of your plate with protein – this could be a lean piece of chicken, some fish or marinated tofu. Finally, fill your last quarter with some grains. Try brown rice, freekeh, barley or quinoa. A bonus of designing your meal using this checklist means you can use up whatever you have in the fridge. Maybe you can’t get a hold of pasta, but you have lots of quinoa at home. Maybe there’s some lonely potatoes sitting on the shelf you need to use up. Whatever the case – you can still eat healthy at home without the fuss of tracking down specific ingredients.

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Product Code:

Variant:

Weight:

Units/ Carton:

Product Code:

Variant:

Weight:

DJA001

Bertocchi Sweet Chilli & Sour Cream Potato Wedges

65g

C101

Cheese Club Crunchy Cheese Sriracha

40g

Units/ Carton: 15

DJA002

Bertocchi Shitake Mushroom Jerky Chipotle

40g

A019

Cheese Club Crunchy Cheese Smokey Bacon

40g

DJA003

Bertocchi Shitake Mushroom Jerky Peri-Peri

40g

SFG001

Bertocchi Pork Crackle Chilli

30g

A030

Cheese Club Crunchy Cheese Dill Pickle

40g

SFG002

Bertocchi Pork Crackle Sea Salt

30g

C102

Cheese Club Crunchy Cheese Double Cheese

40g

SFG003

Bertocchi Pork Crackle Balsamic Vinegar

30g

H E A LT H Y E AT I N G

TIP SIX MINIMISE DISTRACTIONS. Make sure the kids have plenty to do, they also need stimulation so you may need to do some pre planning the night before to set up chores and rewards, activities or games. Also have the chat and explain that you need to be working and you will be tending their needs at regular intervals. Having all family members be on the same page is vital, otherwise the barking dog, and constant interruptions may be counter productive. Nutrition Australia are a peak body organisation for nutrition. They aim to inspire and empower healthy eating for all Australians and provide services and consultations for a range of settings including corporate business, hospitals, food industry, policy makers, and education. For more tips and tricks on eating healthy at home, head to the Nutrition Australia website www.nutritionaustralia.org or the Healthy Eating Advisory Service website www.heas.health.vic.gov.au

Content courtesy Nutrition Australia

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CONSUMER NEWS

IS YOUR LUNCH HEALTHY AND SUSTAINABLE? TAKE THE FUN TUCKERBOX CHALLENGE

The CSIRO has developed a fun and simple to use web platform that allows you to mix and match foods and drinks to help you check the health of your lunch or dinner based on science. How does your lunch rate - find out here: https://virtualtours-external.csiro.au/tuckerbox/

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CONSUMER NEWS

SAY GOODBYE TO COLES LITTLE COLLECTABLES

Coles will stop giving away their super popular plastic Little Shop collectables at its checkouts amid concerns the items have ended up in landfill and waterways. Coles said consumer attitudes had changed and plastic toy promotions were no longer aligned with the company’s environmental mission.

Coles new campaign is to be Australia’s most sustainable supermarket “Together to Zero” was first unveiled in March, when Coles announced emissions targets including a commitment to be 100% powered by renewable electricity by the end of FY25, and addresses Coles Group’s ambition to reduce its impact on the environment.

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CONSUMER NEWS

BUYING BACK

(SOME OF) THE DAIRY FARMS FROM CHINA

Australian fund manager Prime Value Asset Management has acquired 11 dairy farms in northwest Tasmania from the Chinese owned Van Dairy Group. The fund paid $62.5 million for the properties which include 5000 cows and 2200 hectares of land at Circular Head. It is the first time the farm has been Australian owned since it was founded and managed out of London in the 1830s. Van Dairy still owns almost 16,000 hectares of dairy farms at Circular Head in north-west Tasmania. Owned by the Chinese billionaire Xianfeng Lu, paid $280 million in April 2016 for the 25 dairy farms. Prime Value will place the properties in its unlisted $1.5 billion dairy trusts.

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HOW PRIVATE LABEL GROCERIES DAMAGE AUSTRALIAN MADE BRANDS HAVE YOU NOTICED THE DIMINISHING RANGE OF CHOICE IN THE MAJOR SUPERMARKETS?

Many Australian Owned and Australian Made products are being cut from the supermarket shelves to offer cheaper imported groceries or unbranded - or home branded, locally made products. The continued growth of private label brands discourages suppliers from creating new and innovative products, jeopardise the livelihoods of smaller, independent suppliers and ultimately result in less choice for consumers. WHY CREATE SOMETHING NEW HERE IF THE CHAINS WILL JUST IMPORT IT FROM A LOW COST COUNTRY? Coles, for example, has a stated aiming of having private label products make up 40% of its product by 2023. That means 40% less shelf space for branded Australian Owned and Made products and even less choice for consumers. While more home brands will mean lower prices for consumers and greater profits for the retailer it is at the cost of local jobs and taxes. PAG E 3 6

It has been estimated very job in Australian manufacturing generates 5-6 additional jobs via the retail, transport and other associated industries from raw materials through to packaging. In Australia, private label products currently account for 18.1% of all retail dollar sales (2018) compared to 41% of supermarket sales in the UK, 42% in Spain, 36% in Germany and between 27 and 32% in most other European countries. As consumers we need to make sure this does not increase by supporting Australian brands and rejecting home brands. Greater profits is the main reason for offering private label products as they may cost retailers 30%-50% to manufacture and distribute. They also make it much harder for local products to compete as they need to pay expensive shelving and promotional fees just to be stocked in the supermarkets. The ultimate private label supermarket is Aldi

CONSUMER NEWS

ONE WAY TO SUPPORT AUSTRALIAN MANUAFACTURING IS TO SHOP AT INDEPENDENT SUPERMARKETS.

that stocks only private labels products and barely 1,400 items compared to 25,000-30,000 at Coles and Woolworths. More supermarket owned brands will mean lower prices for consumers and greater margins for the retailer but the move could significantly impact Australian suppliers as their branded products are delisted and supermarkets seek out cheaper manufacturers overseas. A private label product with features and quality parity with national brands may cost retailers 40 per cent to 50 per cent less to manufacture and distribute to customers. The presence of more private label goods will likely require domestic manufacturers to themselves produce more private label goods to minimise offshoring. But, in doing so, manufacturers will commoditise themselves, thereby giving retailers even more power. One way to support Australian manufacturing is to shop at independent supermarkets.

Supa IGA stores, for example, stock around 40,000 lines and focus on providing more options that Coles or Woolworths and many of those options are from smaller Australian suppliers that are often only available in the immediate region. These smaller, local independent brand manufacturers and wholesalers may have been “delisted” from the major chains or never had the opportunity as they have been muscled out by the major brands that are commonly internationally owned – or a private label brand.

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CONSUMER NEWS

ASTHMA ACTION PLAN

ESSENTIAL DURING COVID ASTHMA ACT ION PLAN

People with asthma are being urged to visit their GP to ensure they have Take this ASTH MA ACTION PL AN with you wh an up-to-date Written Asthma en you visit you r doctor Action Plan (WAAP) to help them manage serious asthma flare-ups during the COVID-19 pandemic. Professor Nick Zwar, Chair of WHEN WELL the National Asthma Council Australia Guidelines Committee, said they are concerned that many Australians with asthma are not following a WAAP when WHEN NOT W ELL they have an asthma flare-up and may ultimately end up in an emergency department. “People are worried about restrictions when visiting their IF SYMPTOM S GET WORSE GP during the pandemic and if they don’t have a WAAP to refer ; to, they can ultimately end up in an emergency department with serious asthma symptoms,” said Professor Zwar. DANGER SIGN “During COVID, it is more S important than ever for all of DIAL 000 FOR AMBULANCE the 2.7 million Australians with www.nationa asthma to develop a WAAP in lasthma.org.a u consultation with their doctor and follow it. “Not only will it help the person with asthma For more information visit: and/or their carer take early action to prevent or www.nationalasthma.org.au/living-withreduce the severity of an asthma asthma/asthma-action-plans attack, but it also provides clear instructions on how to adjust medication in response to asthma symptoms. A WAAP also outlines when and how to get medical care, reducing the risk of Emergency Department visits or hospital admissions during COVID. NA ME

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RECIPES

What's cooking The Good Chook Chicken Pesto Pasta Australian Prawn and Fennel Risotto Parmesan Crumbed Lamb Cutlets with Salsa Verde Apple and Blueberry Anzac Crumble Passionfruit, Coconut & Quinoa Muffins Indian Beef Cashew Pine Nut Pilaf

PAG E 4 1

THE GOOD CHOOK CHICKEN PESTO PASTA

PAG E 4 2

RECIPES

Prep Time: 15 mins

Cook Time: 30 mins

Serves: 4

INGREDIENTS 2 x The Good Chook Skin Off Chicken Breast 500g truss baby tomatoes 1 chorizo, thinly sliced 2 tbs extra virgin olive oil 1 pkt spaghetti pasta ½ cup ready-made basil pesto ½ teaspoon paprika ½ teaspoon ground garlic 1 tablespoon Italian seasoning parmesan cheese, finely grated Fresh basil Sea salt and pepper Optional: handful of toasted pine nuts

METHOD 1. Cook the pasta according to the packet instructions. Drain and

place into a large serving bowl. Reserve 3 tablespoons of pasta water. Keep warm by covering. 2. While the pasta cooks, pour a tablespoon of the olive oil into a wide pan and heat over a medium heat. Season the chicken with the Italian seasoning, garlic, paprika, sea salt and pepper and cook both sides of the chicken in the pan for 7 minutes each side or until golden and cooked through. Allow to rest for 5 minutes before slicing into thin strips. 3. Wipe the pan clean with a few paper towels and add a tablespoon of olive oil. Add in the tomatoes and season with sea salt and pepper. Swirl around the pan and cook for a few minutes or until the skin starts to wrinkle and they release some of their juices. Remove from pan and wipe pan with paper towel. 4. Now add the slices of chorizo and fry each side until golden. Remove and set aside. 5. Pour the pesto and pasta water evenly onto the pasta and mix until evenly coated and then add the chicken, tomatoes and chorizo over the pasta and toss everything together. 6. Top with fresh basil leaves, finely grated parmesan cheese and pine nuts.

TIPS • Add a handful of roasted and roughly chopped walnuts for added a sharper flavour and crunch. • This recipe also works well with chicken thigh fillets. • Make this recipe gluten free by swapping the pasta with gluten free spaghetti or penne pasta. • Turn this recipe into a salad by dicing the chicken rather than slicing and use spiral or penne pasta instead of spaghetti. Serve cold or at room temperature. Recipe courtesy of The Good Chook www.thegoodchook.com.au

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AUSTRALIAN PRAWN AND FENNEL RISOTTO

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RECIPES

INGREDIENTS 20 large green Australian Prawns 2 tablespoons olive oil 3 baby fennel, chopped 2 cloves garlic, crushed 2 cups risotto rice 1 litre fish stock 50g butter, chopped ½ cup finely grated parmesan cheese, plus extra to serve 1 tablespoon finely grated lemon zest Sea salt & freshly ground black pepper Baby basil & rocket to serve

METHOD reheat the oven to 200 C. 1. P 2. Heat oil in a large oven proof

baking dish over medium heat. Add fennel & garlic & cook stirring for 3-4 minutes or until tender. 3. Add the rice, stock & mix to combine. Cover with a tight fitting lid or aluminum foil & bake for 35 minutes. 4. Peel the prawns, removing the head & vein. 5. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al dente & prawns are cooked. 6. Stir through the butter, parmesan & lemon zest, season with salt & pepper. Top with extra parmesan, basil & rocket salad to serve.

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PARMESAN CRUMBED LAMB CUTLETS WITH SALSA VERD

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RECIPES

Prep Time: 16 mins

Cook Time: 4 mins

Serves: 4

These mouth watering lamb cutlets, are great for a weeknight dinner or entertaining your friends on the weekend. They are also a perfect canape addition for any party.

INGREDIENTS 12 Frenched lamb cutlets 1/2 cup plain flour 1 1/2cups breadcrumbs 1/2 cup finely grated parmesan cheese 2 eggs, beaten Olive oil for shallow frying To serve, grilled zucchini and lemon wedges Salsa verde 1 cup flat-leaf parsley leaves (firmly packed), chopped 2/3 cup mint leaves, chopped 1 tbsp capers, chopped 1 tbsp chopped gherkins Zest and juice of 1 lemon 1 tbsp olive oil

METHOD 1. Dust the cutlets with the with the flour, shaking to

remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper. 2. Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes. 3. Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder. 4. Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges. 5. To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.

Recipe courtesy of Australian Lamb www.australianlamb.com.au

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F E AT U R E D P R O D U C T

GOURMET SAUCES AND GRAVY MIXES

THE GOURMET GRANNY’S BRAND CAME ABOUT IN THE EARLY 1970’S WITH THE SOLE FOCUS OF BRINGING BACK FLAVOUR TO THE CONVENIENCE OF PREMIX GRAVY AND SAUCES. Supermarket gravy powders and cheap sauces both offered very bland flavour profiles then and still do today. The Granny’s set about developing a commercially viable product based on quality ingredients. Today, decades later, more than 1200 retailers across Australia sell our range of Gravy’s and Sauces. The original Granny’s may well now be retired, but as the new custodians of the brand, we are fully committed to maintaining the highquality ingredients, homemade flavour, and traditional recipes that Gourmet Granny’s was founded on and never make the product to a price. Our product range has been produced by the same manufacturer in Brisbane for nearly 40 years and we are proudly 100% Australian Owned and Made unlike all our supermarket competitors. Gourmet Granny’s range of products offers consumers a quick and easy solution to adding a wonderful finishing touch to steak, chicken, lamb, pork, veal, roast meats, casseroles and stroganoff mixes, pies, chips, vegetables, and even to sandwiches. It is simply a matter of mixing the sachet powder with water, bring to the boil and simmer… no need to deglaze pans, adjust seasonings or watch over a pot for ages. You will not believe that this

much flavour comes from a sachet product, our growing legion of raving fans are testament to this. Our products can be purchased across a wide range of butcher shops, independent supermarkets, delicatessens, greengrocers, and gourmet outlets listed on our web site at www. gourmetgrannys.com.au or of course you can also buy from our web site direct.

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APPLE AND BLUEBERRY ANZAC CRUMBLE

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RECIPES

Prep Time: 20 mins

Cook Time: 35 mins

Serves: 6

Difficulty: Easy

INGREDIENTS Filling 1kg (approx. 5) Granny Smith apples 2 tablespoons caster sugar Zest of a lemon 1 1/2 cups (210g) frozen or fresh blueberries 1/2 teaspoon ground cinnamon 1 tablespoon plain flour Topping 1/2 cup (75g) plain flour 1/3 cup (75g) brown sugar 1 1/2 cups (135g) traditional rolled oats 1/3 cup (30g) desiccated coconut 150g Fairy margarine, melted Golden syrup and vanilla ice cream to serve

METHOD reheat oven 180°C/160°C (fan-forced). 1. P 2. Peel, core and cut each apple into thick wedges. Place

apples into a large microwave safe bowl. Cover with plastic wrap and cook on HIGH for 6 minutes or until just tender. Carefully remove cover and release steam. 3. Add sugar, lemon zest, blueberries, cinnamon and flour and mix to well coat. Spoon into 8 cup (2 litre capacity) baking dish with 5cm deep sides. 4. Meanwhile, to make the Anzac crumble topping, combine flour, brown sugar, oats and coconut in a large bowl. Pour in melted Fairy and mix well. 5. Sprinkle evenly over fruit. Bake 25-30 minutes or until the top is golden and crisp and apples are cooked. 6. Serve with ice cream and a drizzle of golden syrup.

TIPS • If you prefer crunchier apples, omit precooking apples in the microwave. Add directly to baking dish along with other filling ingredients. • Roughly cut each apple into 12 wedges. • Melt Fairy in saucepan over low heat, or in microwave on HIGH for 30 seconds, stir and repeat until melted.

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RECIPES

GRANNY'S CHICKEN PEPPER PIE INGREDIENTS 1 brown onion 1tbs minced garlic 200g mushrooms 2 potatoes peeled and cut into cubes 1.5 cups chicken stock 500g chicken thigh fillet cut into cubes 1 x sachet of Gourmet Granny’s Pepper Sauce 100ml cream 1 sheet store-bought puff pastry 1 sheet store-bought shortcrust pastry (optional) 1 egg (optional for egg wash)

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METHOD 1. Brown the chicken in a frypan, then set aside 2. Put olive oil, garlic and onion in a frypan and saute 3. Add cubed potato and mushrooms and stir for a few minutes 4. Add 1 cup chicken stock, cover and let boil until potato is cooked, then add the chicken to the pan

5. In a small bowl, mix 1 packet of Gourmet Granny’s Pepper Sauce

with 100ml of cream. 6. Take the pie mixture off the heat and add the pepper sauce mixture and stir through 7. Put back on heat, add remaining chicken stock and simmer for 5-10 minutes until mixture thickens. 8. If using short crust pastry as a base, prepare and bake as per directions in pie dish. 9. Spoon mixture into pie dish, and place 1 sheet of puff pastry over the top sealing the edges closed (optional. Whisk 1 egg and brush over top of pastry) 10. Cook pie in a hot oven until pastry is puffed and golden brown 11. Enjoy!

RECIPES

PASSIONFRUIT, COCONUT & QUINOA MUFFINS Prep Time: 20 mins

Cook Time: 2.5 hours

INGREDIENTS 2 cups cooked quinoa, cooled (290g) 1/2 cup buckwheat flour (75g) 1/2 cup shredded coconut (35g) 1 tsp baking powder 1/2 tsp baking soda (bicarb) 1/2 tsp sea salt 2 eggs 1/2 cup coconut sugar (80g) 1/4 cup coconut milk, or milk of choice (60ml) 1/4 cup passionfruit pulp (60ml) 1/4 cup olive oil (60 ml)

Serves: 10-12 muffins, depending on size of tin

METHOD 1. Preheat oven to 180°C. Line a muffin tin with paper

cases.   2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make  a well in the centre.   3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth. 4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin  holes. 5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean.  Turn out onto rack to cool completely.

For topping 1 Tbsp shredded coconut, extra 1 Tbsp passionfruit pulp, extra Recipe courtesy of Australian Passionfruit www.aussiepassionfruit.com.au PAG E 5 4

stir, spread, dip or dollop with Chris’ Homestyle range

For more recipe ideas, go to chrisfoods.com.au/recipes

VISIT US ONLINE CLICK HERE

F E AT U R E

NATIONAL VEGETARIAN MONTH IS OBSERVED ANNUALLY AROUND THE PLANET IN OCTOBER AND HAS BEEN CELEBRATED SINCE 1977. It is a great way to celebrate how far the acceptance of vegetarianism has come and to open the minds of those willing to try something new. It brings awareness to the ethical, environmental, health, and humanitarian benefits of a vegetarian lifestyle that is rapidly gaining popularity in Australia. Meat consumption has been shrinking in recent years as red meats become more expensive and plant-based alternatives become more affordable and closer in taste and texture to their animal equivalents. Vegetarian and vegan lifestyles also complement environmental causes, every day consumers are now factoring in “how eco friendly” is this product into their shopping habits which is fantastic for the planet. Australians are also actively limiting their meat consumption for health reasons. Research conducted by Roy Morgan has found that the trend in vegetarian eating continues to grow — with 2.5 million people (12.1% of the population) in Australia now eating all or almost all vegetarian.

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V E G E TA R I A N M O N T H

HEALTH BENEFITS A vegetarian diet is rich in antioxidants and vitamins. Lifestyles that are high in fruits, veggies, and other plant-based foods provide some of the most essential nutrients we need. Eating less meat supports heart health because it helps lower inflammation, and is high in dietary fibre. Plant-based foods can also significantly lower body mass index, which also promotes a healthy heart. Vegetarian diets can also help with weight loss. If most of what you eat is fruits, vegetables, legumes, nuts, and seeds, it can actually be quite easy to lose weight. Cutting out meat may help to reduce your risk of diabetes You can still get plenty of protein on a vegetarian diet to satisfy all of your nutritional needs.

• • • • • •

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Vegetarianism is getting much easier with the development of plant-based meats. Fast food staples like McDonald’s and KFC are selling meat alternatives, while locally Hungry Jack’s has developed a meat-free ‘Rebel Whopper’ with plant-based meat startup V2Food. At the same time, retailers have also doubled the number of plant-based meat products on Australian grocery shelves during the period to more than 200. According to a study, consumer sales of meat alternatives in Australia could top $3 billion annually by 2030. A great way to celebrate National Vegetarian month is to try out a local vegetarian restaurant, buy some plant-based meats from the supermarket or try a vegetarian recipe at home.

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V E G E TA R I A N M O N T H

PAPAYA AND ALMOND PORRIDGE Prep Time: 2 mins

Cook Time: 4 mins

INGREDIENTS 1/3 cup rolled oats (35 g) 1 cup milk or water 1/4 tsp cinnamon 1 cup diced papaya (150 g) 1 Tbsp sliced almonds (10g) 1 Tbsp almond butter 2 Tbsp natural yoghurt

Serves: 1

METHOD 1. Add oats, milk and cinnamon to a saucepan and bring to the boil. Reduce heat and simmer 3 - 4 minutes until thickened, then stir through half the diced papaya. 2. Spoon porridge into a serving bowl, top with almonds, almond butter, yoghurt and remaining papaya.

TIPS • Different styles of oats require different amounts of liquid. If you prefer a thicker porridge, or aren’t sure about the brand in your pantry, start with a bit less liquid then add more as it cooks.

HEALTH INFO Per serve: 2500kJ; Protein 23g; Total Fat 32g; Saturated Fat 9g; Carbohydrate 54g; Sugars 30g; Fibre 11g; Sodium 135mg (analysis done with milk option). Good source of protein. Excellent source of fibre. Low sodium. PAG E 6 2

V E G E TA R I A N M O N T H

SWEET POTATO SOUP WITH FETA & PINE NUTS Serves: 6

INGREDIENTS 600g orange sweet potato, peeled and cut into 3cm cubes 6 cups chicken or vegetable stock (salt reduced preferred) ½ teaspoon finely grated ginger 1 long red chilli, seeded and finely chopped 50g raw pine nuts 100g reduced fat feta, roughly crumbled 1 tablespoon baby basil leaves, to serve 6 slices dark rye bread, to serve

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METHOD 1. Place the sweet potato, onion, ginger, chilli and stock

in a large saucepan over medium heat. Bring to the boil, reduce the heat and simmer for 20 minutes or until sweet potato is soft. Remove from heat and cool. 2. While the soup is cooling, heat a small saucepan over low heat. Add the pinenuts and cook until golden. Remove from the heat and set aside. 3. Once cooled slightly, process the soup in batches in a food processor or blender and return to the pan. Heat again, then divide between bowls and top with feta cheese, basil leaves and pine nuts. Serve with dark rye bread.

AUSSIE PETS

AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.

PET'S DENTAL CARE HAS YOUR PET GOT BAD BREATH? EATING LESS? OR SIMPLY LOW ON ENERGY. THESE COULD BE SIGNS YOUR PET IS SUFFERING WITH A DENTAL PROBLEM.

If you think bad breath is normal in a pet then think again, your pets breath should be pretty well odour free unless they have just eaten. Bad breath is the first and most common sign your pet is suffering for a dental problem. Tooth cavities, Abscess’, broken teeth or gum disease, are all painfull condition’s that if left untreated can lead to more serious problems like liver, heart and kidney disease. Just like with us human’s prevention is the most effective step in keeping your Pets teeth and gums healthy. There are many great products on the market that are designed to make cleaning your pets teeth easier for us to manage, and more enjoyable for pets. »

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AUSSIE PETS

EXPERTS SAY HAVING QUALITY DENTAL CARE CAN EXTEND YOUR PETS LIFE BY UP TO 5 YEARS.

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Some of the products available include three sided toothbrushes, slip on finger toothbrush, flavoured toothpaste, (beef, chicken etc), plaque inhibitors placed in your pets drinking water. You cannot use human toothpaste for your pets. Vets recommend daily teeth brushing and dental check with a vet twice a year. There are plenty of video’s online that show effective brushing techniques. Bones and chewing toys do still provide some good plaque removal, this should be on top of regular brushing. If you can make it a fun and a loving experience for your pet the easier it will be. The earlier you start the easier it is to train your pet. Experts say having quality dental care can extend the life of your pet by up to five years. Pets may not show signs of pain as their animal instinct ensures they don’t show weekness but if you do notice any of these symptoms chances are your pet has a serious dental problems. • Bad breath • Loss of appetite • Loss of weight • Low energy • Bleeding gums • Blood on toys • Chewing on one side of the mouth. • Black or dark areas on gums or teeth.

CONSUMER NEWS

AUSSIE PURCHASE AUSTRALIAN RURAL INVESTOR STOP FARM PORTFOLIO GOING OFFSHORE Australian private equity firm ROC Partners has purchased a majority shareholding in the Murray River Land (MRL) business, which comprises about 60 former dairy farms covering 10,000 hectares on the NSW Victorian border. The purchase has stopped foreign investors buying another key Australian agricultural asset. ROC said Murray River Land was the first investment of a $150 million first-close fund PAG E 70

which enjoyed good support from domestic superannuation clients. The firm has $7 billion invested in private equity funds, co-investments and directly into portfolio companies including oyster farmer and marketing roll-up Australian Oyster Coast, wagyu specialist Stone Axe Pastoral Company and has a stake in Capilano Honey and tomato grower Flavorite.

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AUSSIE PETS

VEGETARIAN MONTH

PRIVATE LABELS

BUYING BACK THE FARMS

CAMEL MILK A GROWING INDUSTRY